1cupKorean pancake mix (buchimgaru, 부침가루)or simply use all purpose flour or gluten free flour with 1/2 teaspoon salt - see note
3ouncesgarlic chivesbuchu, 부추
1/4medium onion
1teaspoonsoup soy sauceor regular soy sauce or fish sauce
Optional Spicy Version
1cupKorean pancake mixbuchimgaru, 부침가루
3ouncesgarlic chivesbuchu, 부추
1/4medium onion
1tablespoongochujangKorean chili pepper paste
Dipping Sauce
1tablespoonsoy sauce
1teaspoonvinegar
1tablespoonwater
1/2teaspoonsugar
pinchof black pepper
Instructions
Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.
Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.
Mix in the garlic chives and onion.
Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.
Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.
Notes
You can also use 3/4 cup flour, 2 tablespoons of cornstarch and 2 tablespoons of rice powder, if available, for a chewier, crisper texture. Add 1/2 teaspoon salt.